Submitted by leigh heave on 2008-12-22 13:38:45
This is another winter routine. Because I don’t usually cook with buttermilk, I make as many batches as I can get out of the carton in my fridge. That means we eat these muffins for breakfast for about three weeks at a time. This is my mother-in-law’s recipe and every time we visit, she has a fresh batch of these. They’re my favorite.
1 cup oatmeal (not the instant stuff, the stuff out of the Quaker cylinder)
1 cup buttermilk
1 egg beaten
1/2 cup vegetable oil
1/2 cup brown sugar
vanilla extract to taste
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
cinnamon and nutmeg to taste
1. Soak the oats in the buttermilk for an hour.
2. Mix wet and dry ingredients separately
3. Combine wet ingredients into dry in large bowl. Mix until just incorporated.
4. Spoon into greased and floured muffin tins.
5. Bake at 350 degrees for 8 to 12 minutes or until just barely golden brown.
They are light and fluffy and not too sweet. They have a lot of soluble fiber which is good for ya. I think substituting apple sauce for some of the oil and adding some mashed bananas wouldn’t be a bad idea at all.